|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. -C Observed no hand wash sign at rear hand sink. CDI - Hand wash sign provided to PIC. -0 points |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shredded chicken in prep top unit over stacked with the top 3 trays of chicken holding above 41F. PIC stated chicken was placed in unit at 11 am. See temperature chart. CDI - PIC removed 3 trays of chicken and placed in cooler to cool down. -1.5 points |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed shredded chicken over stacked in the prep top unit and holding above 41F. CDI - PIC removed top 3 trays and moved to cooler to cool down. EHS discussed keeping food below the fill line to ensure TCS items are holding at 41F or below. REPEAT -1 points |